If you don’t like coconut milk, you can use any unsweetened non-dairy variety. You can even omit the milk altogether, it will still be really creamy. The potatoes work most of the magic anyway.

Along with simple ingredients, this Vegan Potato Leek Soup is SO easy to make. Here’s what you’ll need to do:

Wash the leeks well (they are very dirty inside) Sauté the onions and leeks Add the potatoes, garlic, salt, pepper & spices Add the vegetable broth & bay leaf Simmer for 15-20 minutes (until potatoes are tender) Stir in coconut milk and lemon juice Blend until smooth and creamy (you can also leave it chunky) Garnish and serve

Are you ready to try this unbelievably creamy, comforting and satisfying soup?

It’s just GOOD!

Let’s do this!

I’d love to hear from you

If you make this Vegan Potato Leek Soup, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

* Click photo to Pin *

Creamy Vegan Potato Leek Soup

This Potato Leek Soup. It's unbelievably creamy, comforting and filling! It's the perfect choice for those chilly days, too. This recipe is for the veganized version and it does not disappoint.

Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender.

Remove from heat and remove bay leaves. Stir in the coconut milk and optional lemon juice. Taste for seasoning and add more to taste.

Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.

Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.

Video

Notes

*Leeks can be very dirty inside the layers because they are grown in sandy soil. To clean thoroughly, cut off the dark green part and discard (or save for stock). Cut off the roots, and slice the stalk lengthwise in half. Now slice the entire leek into pieces. Place in a small bowl of water and swish around to release the dirt. Place in a colander and drain well.

*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together. If you would like to omit the non-dairy milk, just add a 1/2 cup more vegetable broth. The soup will still have a creamy texture from the potatoes.

* If you don't have vegan butter, you can replace it with olive oil.

*If you don't like coconut milk, my second choice for this recipe would be unsweetened soy milk, because it has a richer & creamier texture, but any plant-based milk will work.

Hi Jen, so glad to hear you’ll be eating more plant-based. You’re going to feel great! I’m happy you like the soup. Let me know if you have any questions to help you on your journey. You can email me @ veganhuggs@gmail.com. Thank you for your feedback 🙂

I literally just finished making this soup for dinner, and I can say I am pleasantly surprised! I was a little skeptical about the coconut milk, but it doesn’t taste overly coconutty at all. It was perfect. My husband likes it, and I really do think it is fantastic! Thanks!

Just made this, and I subbed in Yukon golds for russets because I don’t like taking the time to peel potatoes :/ I appreciated your addition regarding cleaning the leeks, and I’ve also never thought of keeping the tops for broth. So I have a veggie leftovers bowl going for broth in a few days. The Yukons turned out great, and the lemon really adds the final flair. Thanks, it’s a welcome addition to my Whole30 work lunch menu.

Hi Missy, I’m so happy to hear that you loved it. I love using Yukon golds for it too sometimes…it gives the soup a buttery texture. Plus, I’m not a fan of peeling either. Thank you for your feedback & for stopping by 🙂

Hi Isabel, I haven’t made it in a slow cooker, but I’m sure it would work great. I would leave out the lemon juice & coconut milk though. Stir those in when it’s finished. Remember to take out the bay leave before blending. I’d love to hear how it comes out. I would love to try it out in a slow cooker (it’s collecting dust). 🙂

I just made this soup w/out the spices and it’s very tasty. The only thing I would suggest is maybe mentioning something about rinsing the leeks well to get all the sand out in case this is someone first attempt w/leeks. I’ll make this soup again.

Made this tonight and OMG it’s amazing. Best potato soup I have ever had, vegan or not. I can’t wait to make this again and I’m really looking forward to the leftovers! So glad I gave this a try, thanks for sharing.

I just made this today and it turned out fantastic! I can’t cook anything, and everything I make is so bland. I absolutely loved it and my boyfriend loved it too! Thank you for the recipe, this will definitely become a staple for me 🙂

Hi Emilie, Thank you for making this and taking the time to comment. I really love hearing feedback, and it really helps me perfect things. I’m happy you both loved this soup. It’s one of my family’s favorite, too. Have a great Week! 🙂